In a saucepan, fry the garlic in 1tsp of the oil very gently for just one minute then stir in the passata, salt and pepper, and simmer gently for 6-8 minutes. Turn the heat off and stir in half the basil leaves.

Toss the red pepper slices in the remaining oil and place in a pre-heated chargrill pan for a few minutes each side. Alternatively roast in a hot oven for 5-10 minutes until the edges begin to brown.

Place the wraps onto baking trays then divide the sauce between them and spread, leaving a small gap around the edges.

Slice the goat cheese and divide between the two bases, add the pepper and sunblush tomatoes.